Vegan Nanaimo Bars : MoreSaltPlease Test Kitchen

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while vegetable oil is more budget-friendly.

cashew butter

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and peanut butter is often less expensive.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are less processed, while semi-sweet chips are often more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

Process 1/4 cup of almonds, 1/2 cup of walnuts, and 1/2 cup of pecans until finely ground in a food processor.

Add 1 cup of pitted soft medjool dates, 1/2 cup of cocoa powder, 1 cup of shredded coconut, and a pinch of salt to the processor and pulse until combined.

Cut parchment paper into strips and line the bottom of a muffin tin with the strips.

Pack the crust mixture tightly into the muffin tins to form a firm crust.

Place the muffin tin in the freezer to chill for about 10 to 15 minutes.

For the filling, blend 1 cup of soaked cashews, 1/4 cup plus 2 tablespoons of coconut oil, and 3 tablespoons of maple syrup until silky smooth.

Add 5 more dates and some vanilla extract to the filling mixture and blend again to adjust the consistency and flavor.

Remove the muffin tin from the freezer and layer the filling on top of each crust.

In a saucepan, melt 1 1/2 cups of dairy-free chocolate chips and 2 tablespoons of coconut oil over medium-low heat, stirring until smooth.

Pour the melted chocolate over the filling in each muffin tin and sprinkle any leftover crust mixture on top if desired.

Return the muffin tin to the freezer until the chocolate hardens, about 15 to 20 minutes.

Pop the bites out of the muffin tins and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens